双孢蘑菇复合生物保鲜剂的制备及其在贮藏保鲜的 应用.
- Published in:
- Modern Food Science & Technology, 2022, v. 38, n. 7, p. 184, doi. 10.13982/j.mfst.1673-9078.2022.7.1090
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- Publication type:
- Article
Works matching AU 王延圣
Results: 11
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酶解果胶制备寡聚半乳糖醛酸及其 对浆果类果实成熟软化的影响.
- Published in:
- Food Research & Development, 2023, v. 44, n. 16, p. 25, doi. 10.12161/j.issn.1005-6521.2023.16.004
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- Article
3
有机酸对低盐腌渍黄瓜品质影响的初步研究.
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- Food Research & Development, 2018, v. 39, n. 16, p. 8, doi. 10.3969/j.issn.1005-6521.2018.16.002
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- Publication type:
- Article
4
固态二氧化氯缓释保鲜剂的制备及其对鲜切 西兰花的保鲜效果.
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- Science & Technology of Food Industry, 2024, v. 45, n. 20, p. 312, doi. 10.13386/j.issn1002-0306.2023110159
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- Article
5
多糖乳液的制备、乳化特性的影响因素及其应用研究进展.
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- Science & Technology of Food Industry, 2024, v. 45, n. 14, p. 398, doi. 10.13386/j.issn1002-0306.2023080229
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- Article
6
食用菌营养组成、功能活性及加工现状 研究进展.
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- Science & Technology of Food Industry, 2024, v. 45, n. 12, p. 358, doi. 10.13386/j.issn1002-0306.2023050298
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- Article
7
金针菇膳食纤维改性、理化性质及 抗氧化、降血脂活性.
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- Shipin Kexue/ Food Science, 2021, v. 42, n. 23, p. 90, doi. 10.7506/spkx1002-6630-20201020-199
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- Article
8
双乙酰的制备、分析方法及其在食品中应用的研究进展.
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- Food & Fermentation Industries, 2025, v. 51, n. 6, p. 360, doi. 10.13995/j.cnki.11-1802/ts.039882
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- Article
9
超声波预处理在果蔬干燥技术中的研究进展.
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- Food & Fermentation Industries, 2024, v. 50, n. 24, p. 392, doi. 10.13995/j.cnki.11-1802/ts.038707
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- Article
10
双乙酰处理对鲜切西兰花贮藏品质及抗氧化能力的影响.
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- Food & Fermentation Industries, 2024, v. 50, n. 24, p. 114, doi. 10.13995/j.cnki.11-1802/ts.038197
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- Article
11
姜风味微胶囊制备与性质研究.
- Published in:
- Food & Fermentation Industries, 2024, v. 50, n. 15, p. 112, doi. 10.13995/j.cnki.11-1802/ts.036283
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- Publication type:
- Article